Jellied pike has the perfect delicate taste In addition, the broth from this fish turns out transparent. The meat itself is characterized by low bone content, has White color and looks great in finished form. Today we will tell you several recipes for pike aspic.

Jellied with boiled eggs and herbs

Fill the carcass with water and put it on fire. Let it boil and reduce the power of the burner to minimum. Add salt, spices, carrots and onions in their husks for a golden hue.

Place the finished fish on a plate and disassemble it, removing the bones. We cut carrots into circles, eggs - similarly.

Pour some of the broth into a glass and pour gelatin into it. Stir the mixture thoroughly and bring to a boil. Mix with the rest of the liquid.

Place eggs, carrots, finely chopped herbs, and fish at the bottom of the dish. Pour in the broth, let cool to room temperature and place in the refrigerator.

Step by step recipe

Products:

• water - 1.5 liters;
• pike - 1 kg;
• carrot - 1 piece;
• onion - 1 piece;
• Bay leaf- 2 pieces;
• spices to taste;
• salt - to taste;
• gelatin - 3 tbsp. spoons.

Time spent - 2 hours. Calorie content per 100 grams - 98 kcal.

After preparing all the products, we begin to prepare the aspic:

If necessary, gut the fish and wash it thoroughly. We cut off the fins and head. Fill the carcass with water and put it on fire. Add a whole onion with peel and carrots. Because the we're talking about about fish, it will cook quickly enough. Just before it’s ready, add the spices and bay leaf.

We disassemble the pike and separate it from the bones, cut the carrots into slices.

Strain the broth and then pour some into a glass. Bring to a boil and add gelatin, stirring constantly. Dissolve the resulting mixture in the rest of the broth.

IN shared dish or in portion forms add pieces of fish and carrots and fill with broth. Let cool and then place in the refrigerator. The aspic hardens quickly and can be served within an hour.

How to make pike aspic without gelatin

It is quite possible to prepare the aspic without gelatin, if you suddenly don’t have it at home.

Ingredients:

• pike fish - 1 carcass weighing up to 1 kg;
• carrots - 1 piece;
• onion - 1 large;
• salt to taste;
• peppercorns - 3 pieces;
• half a lemon;
• water for broth - 1.5 liters.

Time spent - 2 hours. Calorie content per 100 grams - 110 kcal.

Let's start preparing the aspic:

Remove the gills from the pike, place the fish in a saucepan and fill with water. Wash the onion well and send it there (the husk will give it a golden hue). Peel the carrots, cut them in half and cook along with the rest of the ingredients for about 30 minutes. Do not overcook, because pike meat is very tender. Since we leave the bones and fins with the head, the aspic will harden perfectly.

Separate the finished pike from the bones, salt the broth and add all the spices.

Cut the lemon into thin half rings. Place a slice of lemon, fish and carrot slices on the bottom of the dish. Fill with liquid and let cool. For final hardening, put the aspic in the refrigerator.

Recipe for jellied stuffed pike

If you want to surprise your guests unusual dish, then we suggest preparing jellied stuffed pike. It's quite labor intensive, but the taste is worth it.

Ingredients:

• fish (pike) - a carcass weighing up to one and a half kg;
• gelatin - 2 tablespoons;
• water - 2 liters;
• carrots - 1 piece;
• onion - 2 pieces;
• salt to taste;
• pepper - 3 peas;
• stale White bread- approximately 200 grams.

Time spent - 2 hours. Calorie content per 100 grams - 144 kcal.

Remove the skin from the carcass, being careful not to damage it. We remove the head, bones and spine with gills. We leave the skin. Grind the resulting fillet in a blender or meat grinder, add bread soaked in water, 1 peeled onion and half a carrot. Salt and pepper.

Spread the mixture onto the skin and wrap it tightly. Can be secured with clean gauze or toothpicks.

Put it in water stuffed carcass, the remaining onion with peel and carrots. Cook for about 30 minutes.

Place the pike on a plate and cut into convenient size pieces. Dissolve gelatin in a glass of broth and bring to a boil. Mix with the rest of the liquid.

On a platter, place the fish and carrots in circles and pour in the jelly. Let cool to room temperature and transfer to the refrigerator.

To obtain tasty dish, you should know a few tricks:

1. The pike is cooked only over low heat and poured cold water. The finished broth will be even tastier if you simmer it for about half an hour. This is especially true for fish with bones and a head. Increasing the cooking time will promote faster and better hardening;
2. You can add not only carrots to the prepared aspic, but also herbs, pomegranate seeds, boiled egg, cut into circles, sweet bell pepper, mushrooms, peas, corn grains;
3. Carefully read the instructions for preparing gelatin on the package. Some manufacturers' products require pre-soaking in cold water;
4. You can prepare aspic from several varieties of fish. For example, add pink salmon. She will give more bright taste and improve appearance dishes.

Now you know how to prepare a delicious pike aspic. As you can see, this fish is suitable not only for cutlets. This dish can be prepared by endlessly adding new ingredients.

Returning to culinary classics, it is worth remembering the very classical way how to cook jellied pike. Jellied pike recipe provides for the presence following products:

• — 750-900 grams of pike;
• - 300-400 grams of heads and ridges of pike perch and bream;
• — 2-3 small fresh carrots;
• — 1-2 small heads of white onions;
• — 1-2 pcs. parsley root (optional)
• - 2-3 bay leaves;
• - salt, black pepper (ground and ground), other spices - to your taste.

Preparing aspic

Jellied pike is, however, it can be prepared on a weekday, so a step-by-step recipe for jellied pike will be relevant for every housewife.

How to prepare pike aspic? Very, very simple!

First of all, fresh pike must be cleaned of scales and washed under cold running water, then the tail, fins and head are separated from it, removing the gills.

Place by-products of pike, bream and pike perch in large saucepan, pour two liters of drinking water cold water, bring to a boil and remove any foam that has formed using a slotted spoon.

• The carrots for preparing pike jellied recipe must be thoroughly washed and peeled, and then cut into small pieces.
• Peel several small heads of white onions and cut into pieces the size of carrots.
• Place the carrots and onions with the rest of the ingredients, reduce heat and cook for 1.5-2 hours, then strain through cheesecloth and discard the vegetables and fish heads.

Return the broth to the pan, add salt and pepper, add a few bay leaves, then bring to a boil and place the prepared pike fillet in it.

Cook for no more than 25-30 minutes.

Remove from the heat, cool, separate the fillet from the bones, place on plates for aspic, strain the broth and pour it over the fish.

Stuffed jellied pike.

Stuffed pike aspic is a more advanced dish than its classic counterpart.

The question of how to make pike aspic is in great demand not only among housewives, but also among chefs of fish restaurants.

In order for the recipe for “stuffed pike aspic” to be followed, you will need the following set of products:

• — 1.5 kg. pike;
• - 2-3 eggs;
• — 150-200 gr. lard;
• - 1-2 tbsp. l. semolina;
• - onions, carrots - 1 pc.;
• - gelatin;
• - salt, pepper, spices.

How to make aspic from pike, while stuffing it? The pike should be cut, peeled and ground with lard. Grate the onion and carrots and fry in vegetable oil.

Add ground pike, carrots and onions, as well as a few chicken eggs and a couple of spoons of semolina into a bowl, mix thoroughly. Fill the remaining pike fillets with minced meat, place in a saucepan, add water and bring to a boil.

Further procedures are no different from. At the end of preparing “pike stuffed aspic”, the recipe calls for cutting it into small pieces. Stuffed aspic pike is ready! Bon appetit everyone!

More such recipes on our website:

1. 
   Pike occupies a special place among the most popular types of fish in Russian cuisine. The meat of this fish is lean due to its active lifestyle, if it is properly cooked...

Pike - River fish, but with a small number of bones. Pike meat is lean, rich in protein, tasty and healthy. Jellied pike is often prepared for banquets and holiday menus. The dish is served as cold snack, With vegetable side dish or without, with sour cream, tomato or horseradish sauce.

Pike jellied recipe

The prototypes of jellied dishes are jellied meats and jellies, which are prepared without gelatin. Provides them with a dense consistency rich broth from several types of fish. Modern chefs use gelatin in the preparation of aspic. If the technology is followed, such dishes turn out transparent, pieces of fish, decorations of herbs, berries and carbs are visible in them.

Classic pike aspic

• Time: 5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Purpose: for holiday dinner and dinner.
• Cuisine: Soviet.
• Difficulty: Requires culinary skills.

Jellied pike is also prepared without gelling agents, using concentrated broth. For better hardening, use gelatin; this is a natural additive and will not harm you or ready-made dish.

Ingredients:

• pike – 0.8-1 kg;
• celery stalk – 1-2 pcs;
• parsley root – 50-75 g;
• carrots – 1-2 pcs;
• parsley - 2-3 sprigs;
• allspice and black pepper – 5-8 peas;
• water – 2 l;
• gelatin – 50 g.

Cooking method:

1. Pour washed, scaled and gutted fish with cold water. Remove the foam from the surface of the boiling broth, add peppercorns, washed and peeled roots.
2. Cooking time for fish is 25-45 minutes. Then remove the carcass from the broth, separate the fillet from the skin and bones, and cut into portions (50-100 g). Place the cooked root vegetables in a separate bowl.
3. Cook the head, fins and ridge for another 20-30 minutes, until the liquid is reduced to 1-1.2 liters. Cool the finished broth, strain through a sieve with 2-3 layers of gauze.
4. Dissolve the swollen gelatin in 1 glass of cold broth and add it to the rest of the liquid. Heat, stirring, until the gelatin dissolves, but do not boil. Strain the cooled broth again.
5. Pour 1/3 of the prepared broth onto a baking sheet or deep dish and refrigerate for 1 hour.
6. Distribute pieces of pike fillet, boiled roots and parsley leaves cut into circles on the frozen jelly. Carefully pour in another 1/3 of the broth and cool.
7. Pour the rest of the chilled broth into the dish and put it in the refrigerator so that the aspic hardens well.
8. Cut the aspic into portions, separately from the dish, in a sauceboat, serve sour cream with horseradish or mustard.

With gelatin

• Time: 3.5 hours.
• Number of servings: 5-7 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for the holiday table.
• Cuisine: Slavic.
• Difficulty: Requires culinary experience.

To make jellied pike look appetizing, the jelly is lightened. For this purpose, raw egg whites. They absorb small particles and the broth (jelly) becomes transparent.

Ingredients:

• pike carcass – 1.2-1.5 kg;
• boiled chicken egg – 1 piece;
• gelatin – 60 g;
• canned peas– 1 tbsp. l;
• carrots – 1 piece;
• raw egg whites – 2-3 pcs;
• parsley – 50 g;
• salt – 1.-2 tsp;
• fish seasoning– 1 tsp;
• 9% vinegar - 1 tbsp. l;
• olives or black olives – 10-12 pcs.

Cooking method:

1. Remove the head from the gutted pike carcass, cut it crosswise into round pieces, add salt and sprinkle with spices, let sit for 10-15 minutes. Simmer in a small amount of liquid until done.
2. Fill the pike head and tail with 1-1.5 liters of water. Cook the broth for 40-50 minutes, adding peeled carrots, parsley and spices to taste.
3. Strain the finished broth and pour in the gelatin that has swollen in cold water. Heat over low heat until the gelatin dissolves.
4. To lighten the gelled broth, add mashed whites to it in 4 tbsp. l water or broth, vinegar, salt and spices to taste. Bring to a boil, simmer for 10-15 minutes and strain.
5. Do not remove the protein “cap” from the surface, stir and strain along with it. If there is insufficient transparency, do this operation again (boil and strain), then cool.
6. Pour some of the broth into a deep dish and let it harden in the refrigerator.
7. Place the cooled fish pieces on the jelly. Place carrot slices and eggs on the sides, decorate green peas and halves of olives or black olives.
8. Pour a layer of chilled jelly on top, adding little by little, and set the dish to set in a cool place.

• Time: 4 hours.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 105 kcal per 100 g.
• Purpose: for festive banquet.
• Cuisine: Jewish.
• Difficulty: difficult, culinary experience required.

The main difficulty in cooking stuffed fish represents the separation of skin from fillet with bones. Watch the video and photos beforehand to see how they do it correctly. experienced chefs, and get started.

Ingredients:

• pike – 1.5 kg;
• gelatin – 40-50 g;
• carrots – 2 pcs;
• white bread – 100 g;
• onions – 2-3 pcs;
• peppercorns – 5-7 pcs;
• bay leaf – 2 pcs;
• milk – 75 ml;
• lemon for decoration – 1 piece;
• raw egg – 1 piece;
• greens for decoration - 0.5 bunch;
• salt and spices - to taste.

Cooking method:

1. Remove the head from a cleaned and thoroughly washed pike carcass.
2. Carefully trim the fillet, gradually remove the skin, and roll it up like a stocking. Leave just a few millimeters of pulp on the skin. Without cutting to the tail, cut the spinal bone.
3. Remove the entrails and small seeds, separate the pulp from the bone and cut into slices. Mix with bread pre-soaked in milk and chopped onion. Pass the mixture through a meat grinder or grind with a blender. Pour the egg, scrambled with salt and spices, into the fish mixture and knead well.
4. Pour pike heads and spinal bone into 1.5 liters of cold water and cook over medium heat for 40 minutes. Let cool and pass the broth through double cheesecloth placed in a sieve.
5. Mix gelatin swollen in 200 ml of cold water with the broth. Heat the liquid until completely dissolved and cool.
6. Fill a pike skin “stocking” with minced meat, wrap it in gauze and tie it with twine. Allow in small quantity water for 20-30 minutes until ready.
7. Stuffed pike cool, cut crosswise 1.5-2 cm thick. Place in portioned molds, garnish with lemon slices, boiled vegetables, green leaves. Fill the dish with chilled jelly and place in refrigerator until completely frozen.
8. You can serve the finished aspic directly in the molds. Alternatively, lower them for 2 seconds hot water. Then carefully shake out the aspic onto a serving plate, add sauce, horseradish mayonnaise or slices of fresh tomatoes.

Alt="5) As soon as the water with the fish (pike) boils, throw a bay leaf into the pan, onion And allspice peas After 20-25 minutes, add chopped pieces of fish to the broth for cooking. As soon as the fish (pike) is ready (this will happen in about 25 minutes), remove it using a slotted spoon. I hope you remember what it is. Strain the resulting fish broth. Separately soak the gelatin. Combine it with 2-2.5 glasses of broth.

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5) As soon as the water with the fish (pike) boils, throw bay leaves, onions and allspice into the pan. After 20-25 minutes, add chopped pieces of fish to the broth for cooking. As soon as the fish (pike) is ready (this will happen in about 25 minutes), remove it using a slotted spoon. I hope you remember what it is. Strain the resulting fish broth. Separately soak the gelatin. Combine it with 2-2.5 glasses of broth.

We form the aspic from pike. We beautifully lay out pieces of our fish in a special bowl. Decorate with green leaves and hearts cut out of carrots (you can come up with other figures as you like). You can decorate with a hard-boiled egg cut into slices. We put the aspic in a cold place (refrigerator, for example) until it completely hardens.

Alt="7) All I can do is wish you Bon appetit and see you again and new recipes!


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7) All I can do is wish you bon appetit and see you again and new recipes!

Jellied pike is prepared quite simply. Essentially, the whole process consists of 2 stages. First you need to get a good, rich fish broth, then give it the consistency of jelly using gelatin and cold.

Several step-by-step recipes with photos for preparing pike aspic are described below.

Jellied pike is a wonderful dish for a holiday table

The main condition for preparing a classic aspic is the exact observance of the ratio of gelatin and water. Since pike itself (like any other fish) does not give the desired consistency, gelatin must be used in any case.

As for gelatin, it is usually sold in the form of powder packaging (10-20 g each). To ensure that the cooked broth turns into aspic, you need to take:

• 20 g of gelatin per 1 liter of broth - if you want to get a trembling aspic, not too dense consistency.
• 40-45 g of gelatin per 1 liter of broth - if you need to get a dense, motionless mass.

Accordingly, for 1 liter of water when preparing pike aspic, take from 1 to 2 tablespoons of gelatin (without a slide).

Let's take the following ingredients:

• pike (carcass) - 700g - 1 kg;
• water - 1.5-2 liters;
• gelatin 60-80 g (3-4 tablespoons);
• carrots and onions - 1 piece each;
• greens - a few sprigs of dill or parsley for serving;
• salt and spices - at your discretion (usually 0.5 tablespoon of salt is taken per 1 liter of broth, i.e. about 1% by weight of the finished product).

To prepare pike aspic with gelatin according to this step by step recipe, let's look at its main stages (with photos).

Preparation step by step:

Step 1. Clean and gut the fish. If it was frozen before, it is better to thaw it first in a regular refrigerator compartment, and then at room temperature. Be sure to remove the gills, but it’s better not to cut off the head - it will make a good fat.

Fill our pike to the top with water and put it on high heat.

Step 2. As soon as the water boils, you need to immediately reduce the heat to medium - further boiling should be very low, only a slight gurgle of water is allowed. At the same time, you need to carefully remove all the foam and salt the water.

Initially, it is better to salt the broth lightly, because the liquid will evaporate during the cooking process. We also add whole peeled vegetables (onions and carrots). You can also add a bay leaf.

Step 3. Cook the pike for half an hour over low heat, no more will be needed.

Meanwhile, dilute gelatin in boiled water(cool). The ratio is as follows: 1 tablespoon (20 g) in half a glass of water. Be sure to take a large glass, because the gelatin will increase at least 2 times.

After cooking, take out the fish, all the vegetables and strain the broth through a sieve. Add pre-prepared spices to it.

Step 4. Cool the liquid a little, reduce the heat to the minimum possible. Add gelatin and, stirring thoroughly, let the broth brew for another 10 minutes. However, you cannot bring it to a boil, otherwise all the gelatin will collapse.

While the broth is ready, cut the fish into portions, remove the onion completely, and cut the carrots into flowers or circles. We lay out all the components of the future aspic along with sprigs of greenery along the bottom of the plate.

Step 5. Carefully pour the liquid on top, then let it sit for a while so that steam stops coming from the dish. Place in the refrigerator for 1-2 hours and forget.

And after this time, the aspic can already be served.

Pike aspic with gelatin: step-by-step recipe with photos for the holiday table

The described technology for preparing aspic - universal recipe, regardless of the type of fish or other ingredients, spices, etc. However, it is clear that for the New Year or another holiday you need not only to prepare a delicious dish, but also to serve it beautifully.

Let's prepare the jellied pike for festive table according to the recipe with gelatin.

We will need the following components:

• pike – 1 or 2 small fish;
• water - 2 liters;
• gelatin – 60-80 g;
• onions and carrots - 1 piece each;
• half a lemon for decoration;
• greens for serving;
• salt and spices - at your discretion.

The principle of preparing pike aspic according to this step-by-step recipe with photos is exactly the same - you need to get a strong broth with gelatin and garnish it with vegetables. However, there are certain tricks associated with serving.

This time we will act like this:

Step 1. We also wash the pike, clean it, remove the gills and immediately cut it into portioned pieces 3-4 cm thick.

Step 2. These pieces must be boiled in a saucepan along with the vegetables (whole) until boiling. Then cook from the boil for another 15-20 minutes over low heat.

Step 3. Meanwhile, pour cold water over the gelatin so that it swells. Meanwhile, remove the fish pieces from the pan.

Very important point– they should not be overcooked. The pike flesh should retain its consistency, so you should cook this fish after boiling for no more than 20 minutes.

Step 4. Place the pike pieces in the mold, decorate with carrots and herbs, as well as lemon slices. You can also add half chicken eggs - they enliven the dish and make it more satisfying.

Jellied pike without gelatin: a recipe with a secret

It's no secret that not all housewives like to use gelatin for aspic. What to do if you want to make pike aspic without gelatin, but are afraid that the fish will not harden?

The secret is very simple: since you are dealing with fish, there is enough natural gelling agent in the head and spine. Therefore, you must cook fish broth with the head and spinal bone, and then you will not need gelatin. But if you only have fish fillet or steak - then be prepared for the broth not to harden.

And there's more culinary trick from experienced chefs– do not leave the aspic to harden in the refrigerator. If you prepared the broth correctly, the aspic will thicken quite quickly and easily in a cold place.

This time let's take the ingredients:

• pike (carcass with head and tail) - 700g-900g;
• additionally fish ridges, tails and heads (cupid, bream, pike perch, and other freshwater fish are suitable);
• carrots - 1-2 pcs.
• celery root- a couple of pieces;
• parsley root - to taste;
• onions - 1-2 pcs.;
• bay leaf - according to taste;
• parsley and celery for decoration;
• salt and spices - to taste.

Recipe for jellied pike without gelatin: step by step

Step 1. Thoroughly wash and clean the pike carcass from scales (it is better to do this with a special knife), remove the fins, tail, head, from which we must cut out the gills. We don’t throw away everything except the gills!

Place the pike heads, fins and tails in a saucepan along with the ridges and heads of carp, pike perch or bream and fill with cold water (2 liters). Bring the contents of the pan to a boil and then periodically remove the resulting foam.

Step 2. Now add peeled carrots and onions, celery roots and parsley to the fish by-products. Turn the heat to minimum, lightly salt the broth and cook it for 1.5-2 hours.

Step 3. By the time all the gelling substances from the fish ridges and heads have boiled down and the broth has reduced in volume, remove the broth from the stove. We take gauze or a sieve and strain, and you can throw away the onions, roots, bones and fish heads. Leave the carrots to decorate the aspic dish.

Add bay leaf, spices and salt to our rich fish broth - to taste, and put the pan on the fire again. When the broth boils, add the chopped pike pieces and simmer for no more than 20 minutes.

Step 4. Next, everything is simple: remove the broth from the heat, let it cool slightly. Remove the pike fillet from the broth, separate it from the bones, place it in a mold or on portioned plates, garnish with carrots, eggs (can be quail), lemon and parsley. A special chic option is to decorate the fish aspic with red caviar (as in the photo).

Step 5. Once again, filter our broth and pour it into the prepared fish in the form. For the pike aspic without gelatin to completely harden, it will take 10-12 hours in the cold.

How and with what to serve pike aspic

Options for serving pike aspic can be very different, regardless of the specific recipe: a few photos for inspiration will certainly give you some interesting thoughts.